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FOOD SAFETY CERTIFICATION TEST QUESTIONS AND ANSWERS
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FOOD SAFETY CERTIFICATION TEST QUESTIONS AND ANSWERS
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FOOD SAFETY CERTIFICATION TESTQUESTIONS AND ANSWERS
In6order6to6disinfect6water,6what6is6the6minimum6amount6of6time6that6you6must6boil6your6
water?6-6ans--56minutes
What6is6something6you6should6do6in6an6interview6with6a6customer6who6claims6to6have6a6f
ood6borne6illness?6-6ans--Keep6a6record6of6the6interview
In6a6HACCP6system,6a6"Hazard"6refers6to6what?6-6ans--
Any6biological,6chemical6or6physcial6property6that6can6cause6an6unacceptable6risk
GMPS6-6ans--Good6Manufacturing6Practices
GAPS6-6ans--Good6Agricultural6Practices
GRPS6-6ans--Good6Retail6Practices
What6are6good6ways6to6increase6security6at6a6retail6food6establishment?6-6ans--
Report6unusual6or6suspicious6activity6to6your6supervisor,6allow6only6approved6employees
6into6production6areas
SOPS6-6ans--Standard6Operating6Procedures
All6hot6holding6food6must6be6kept6above6-6ans--1356degrees
Process-Specific6Approach6examples6-6ans--
Hot6holding,6frozen6storage6and6utensil6sanitation
What6regulatory6agency6has6the6most6influence6on6food6handling6practices6for6foods6pre
pared6in6a6retail6food6establishment?6-6ans--
Department6of6Agriculture6or6State6and6local6health6department
When6an6inspector6from6your6local6regulatory6agency6finds6a6critical6violation6of6code6rul
es,6what6should6you6do?6-6ans--Immediately6begin6to6fix6the6problem
, The6new6food6safety6regulation,6overseen6by6the6FDA,6that6focuses6on6preventing,6elimi
nating,6and6controlling6food6safety6risks6is6called6the6-6ans--
Food6Safety6Modernization6Act
If6a6piece6of6equipment6is6sanitary6it:6-6ans--Has6had6disease-
causing6germs6reduced6to6safe6levels
How6does6the6FDA6Food6Code6affect6individual6states6and6jurisdictions?6-6ans--
It6provides6a6model6for6new6laws6and6rules6in6state,6local,6and6tribal6jurisdictions
What6group6of6people6are6susceptible6to6food6borne6illness6-6ans--
The6elderly,6the6very6young6and6pregnant6or6lactating6women
Bacteria6that6cause6food6borne6illness6will6usually6only6grow6on6foods6that6have6a6pH6at6
___6or6above6and6a6water6activity6(Aw)6at6___6or6above6-6ans--4.6;6.85
Some6bacteria6form6spores6to6help6them:6-6ans--
Survive6adverse6environmental6conditions
Bacteria6are6a6common6cause6of6food6borne6disease6in6a6food6establishment6because6-
6ans--
The6can6grow6very6rapidly,6they're6found6naturally6in6many6foods,6and6they6can6be6easily
6transferred6from6one6source6to6another
Bacteria6grow6the6best6within6a6narrow6temperature6range6called6the6Temperature6Dang
er6Zone.6The6TDZ6is6between:6-6ans--416degrees6and61356degrees
The6most6effective6way6to6control6the6growth6of6bacteria6in6a6retail6food6establishment6is6
by6controlling:6-6ans--Time6and6temperature
The6number6one6contributing6factor6leading6to6bacterial6foodborne6illness6in6retail6food6e
stablishment6is6-6ans--Improper6holding6temperatures6of6food
Which6toxin6is6a6histamine6poisoning6-6ans--Scombrotoxin
Which6group6is6not6considered6a6potentialy6hazardous6food6group6-6ans--
Dried6grains6and6spices
Food6worker6should6wash6their6hands6after6-6ans--
Taking6out6the6trash,6touching6their6face,6handling6raw6food
Cross6contamination6is6a6term6used6to6describe6the6transfer6of6a6foodborne6hazard6from6
one6food6to6another:6-6ans--
By6a6food6employees6hands,6from6a6cutting6board,6from6a6knife6blade
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